Video: Cajun BBQ Shrimp on Cornbread Squares

From Denny: Can I tell ya that we LOVE BBQ shrimp here in Louisiana? Everyone has their version of this easy dish. Here's a good video from NBC's The Today Show and a great recipe for you to try today. The video was developed to promote this chef's latest New Orleans cookbook during Marti Gras season.

"Big Easy Cocktails, Jazzy Drinks and Savory Bites from New Orleans" by Jimmy Bannos

Serves: 6-8 people

Cornbread: Makes 36 squares

Angel Dust: Makes 1/2 cup

Roasted garlic puree: Makes 1 cup

"Here is one of our favorite discoveries. We take the buttery-peppery barbecue shrimp that have become such a modern classic in New Orleans — and then we serve them atop squares of wonderful cornbread. Talk about a marriage made in heaven!

Now, a couple of notes on authenticity. Barbecue shrimp are traditionally cooked in the sauce with the shells and heads still on, thus upping the flavor through the roof. But doing that makes this dish too messy to eat, we think — though you’re welcome to do it your way and keep a hose within reach. And while many traditional barbecue shrimp recipes are made without cream, we really love the lush richness a little cream brings to the table here." - Chef Jimmy Bannos

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Barbecue Shrimp

INGREDIENTS

• 1 8-by-8-inch pan Cornbread (see recipe below)

• 36 raw (U-15) shrimp, peeled

• 3 teaspoons Angel Dust (see recipe below)

• 6 sticks unsalted butter

• 1 1/2 cup Abita Turbodog or other dark beer

• 3 teaspoons black pepper

• 3 teaspoons white pepper

• 3/4 cup Worcestershire

• 3 tablespoons Garlic Puree (see recipe below)

• 3/4 cup heavy cream


Cornbread

• 1 1/3 cups all-purpose flour

• 1 cup plus 2 tablespoons finely ground corn flour

• 2/3 cup granulated sugar

• 5 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 large egg

• 1 1/3 cups milk

• 5 tablespoons unsalted butter, melted

• 1 teaspoon bacon drippings, optional


Angel Dust Cajun seasoning

• 3 tablespoons Hungarian paprika

• 1 1/2 tablespoons Spanish paprika

• 5 teaspoons salt

• 1 1/4 teaspoons dried thyme leaves

• 1 1/4 teaspoons dried oregano

• 1 teaspoon ground white pepper

• 1/2 teaspoon dried basil

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon freshly ground black pepper

• 1/8 teaspoon garlic powder

• 1/8 teaspoon onion powder


Roasted garlic puree

• 1 cup peeled garlic cloves

• 1 cup extra-virgin olive oil


DIRECTIONS

Prepare the cornbread recipe without cheddar or jalapeno and slice into 36 squares. Season the shrimp with the Angel Dust.

Cornbread: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk, butter and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.

Angel Dust Cajun seasoning: Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months. It is also available from Heaven on Seven’s Web site, heavenonseven.com.

Roasted garlic puree: Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.

Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.

Shrimp: Melt the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, 5-7 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes.

Serve, spooning one shrimp and plenty of sauce over each cornbread square.

Video: Foolproof Easy Chocolate Souffle

From Denny: Mark Bittman, food writer at the New York Times, shows us how easy it is to make this female favorite! This video was done for Valentine's Day but my opinion is that chocolate souffle should be available year 'round! :)

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Here's the recipe:

Chocolate Soufflé

From: Mark Bittman

Time: About 45 minutes

INGREDIENTS

• About 1 tablespoon butter for the dish

• 1/3 cup sugar, plus some for the dish

• 2 ounces good quality bittersweet chocolate, melted

• 3 eggs, separated

• Pinch salt

• 1/4 teaspoon tartar

DIRECTIONS

1. Heat the oven to 350°F. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it, and tap to remove excess sugar.

2. Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

3. Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you're ready to bake them).

4. Bake until the center is nearly set, 20 minutes for individual soufflés and 25 to 35 for a single large soufflé. Serve immediately.

Recipe: German Chocolate Cake

Image by Marshall Astor - Food Pornographer via Flickr

From Denny: Here is another goodie from the folks over at Best Chocolate Recipes.

German Chocolate Cake

Ingredients:

1 package (4-oz.)sweet baking chocolate

1/2 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup shortening

3 eggs

1 teaspoon vanilla

3/4 cup buttermilk or sour milk

1 recipe Coconut-Pecan Frosting


Directions:

In a small heavy saucepan, or better yet a good double boiler, heat chocolate and water over low heat till chocolate is melted, stirring to blend. Cool.

Preheat oven to 350. Grease and flour two 8 or 9 inch round cake pans.

In a small mixing bowl stir together flour, baking soda and salt; set aside. In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat for 1 minute on medium speed. Beat in chocolate mixture. Add flour mixture alternately with buttermilk or sour milk, beating on low speed after each addition just till combines.

Spread batter evenly in prepared pans. Bake at 350 about 30 minutes for 9 inch pans; 35 to 40 minutes for 8 inch pans, or until toothpicks inserted near the center comes out clean. Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely on wire racks.

Assemble

Place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the sides with Chocolate Butter Frosting. Store in the refrigerator till ready to serve. Makes 12 servings.

Coconut Pecan Frosting

2 1/4 cups granulated sugar

2 1/4 sticks unsalted butter -- 18 tablespoons

17 ounces evaporated milk

6 large egg yolks

1 tablespoon plus 1 teaspoon vanilla extract

3 cups chopped pecans -- toasted

10 1/2 ounces sweetened coconut flakes -- toasted

12 pecan halves -- for garnish

Directions:

Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks butter. Whisk and melt until thoroughly blended. Add sugar and whisk to blend and cook down the sugar. Whisking briskly so as not to cook the egg, add egg yolks one at a time.

Add vanilla and mix well. Cook over low-medium heat for about 12 minutes to cook it down and until it has a rich caramel color. Cool slightly. Stir in the coconut and toasted pecans; blend well.

Assemble Cake

Stack layers, using your frosting as filling. Frost top and sides. Use remaining pecans as garnish.

Video: Paul Deen Previews Latest Kitchen Trends

From Denny: From the Comfort Food Queen of Southern Food herself, Paul Deen, reviews the latest season's kitchen gadgets, colors and other offerings from the trade show. Items for your grandchildren as well as the family pets! Interesting to hear the latest trends.

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Recipe: Smores Chocolate Brownies

From Denny: The weather is heating up and because nearly everyone is watching their budget, family vacations will be low-key this summer and maybe a retro return to camping in a state park. The first camp food that comes to mind are those gooey Girl Scout S'mores! Definitely kid food but adults like to indulge once in a while on the sly...

From Food Network comes this recipe, enjoy those fond childhood memories and share them with a favorite child!


S'more Brownies

Prep Time: 20 min
Inactive Prep Time: hr min
Cook Time: 1 hr 0 min
Level: Easy
Serves: about 12 (2-inch) squares


Ingredients Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows


Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl.

Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

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